Prosciutto Di Parma Recipe

Salad

1. 1

   Prepare cheese

   Trim any rind from the fontina if present. Using a vegetable peeler or a sharp knife, cut the fontina into thin slices or small shards totaling about 4 oz. If you prefer cubes, cut into 1/4-inch pieces. Set aside.

2. 2

   Prepare prosciutto

   Separate the prosciutto slices and arrange them on a cutting board. For a more delicate presentation, fold each slice in half lengthwise and then loosely roll or pleat them into rosettes or ribbons. If you prefer smaller bites, cut each slice into 2–3 shorter strips.

3. 3

   Toast pine nuts (optional)

   Place a small dry skillet over medium-low heat. Add the pine nuts and toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove immediately to a plate to stop cooking and cool.

4. 4

   Make dressing

   In a small bowl, squeeze the juice of half a lemon (about 1–1.5 tbs). Whisk in 2 tablespoons extra-virgin olive oil until slightly emulsified. Season with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a touch more lemon or oil as desired.

5. 5

   Assemble salad

   Place 4 cups of arugula in a large bowl. Drizzle about two-thirds of the dressing over the greens and toss gently to coat evenly but not wilted. Arrange the fontina slices/shards over the dressed arugula. Tuck the prosciutto rosettes or ribbons around and on top of the greens. Sprinkle optional shaved Parmigiano-Reggiano and toasted pine nuts if using. Finish by drizzling any remaining dressing over the top and grind a final crack of black pepper.

6. 6

   Serve

   Transfer the salad to a serving platter or divide among 2–3 plates. Serve immediately so the arugula stays crisp and the prosciutto remains tender.